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乳腺癌幸存者的饮食质量和心血管疾病风险在路径研究中
Isaac J Ergas1, Richard K Cheng2, Janise M Roh1
1Division of Research, Kaiser Permanente Northern California, Oakland, CA, USA.
JNCI cancer spectrum
|April 17, 2024
概括
乳腺癌诊断时的更高的饮食质量与心血管疾病 (CVD) 事件和相关死亡率的风险降低有关. 这一发现强调了营养在控制乳腺癌患者心血管疾病风险方面的重要性.
科学领域:
- 在瘤学瘤学.
- 心血管医学 心血管医学
- 营养科学 营养科学
背景情况:
- 患有乳腺癌的女性面临心血管疾病 (CVD) 的风险增加.
- 乳腺癌诊断时的饮食质量对心血管疾病风险的影响尚不清楚.
研究的目的:
- 研究乳腺癌诊断时更高的饮食质量与患心血管疾病的风险之间的关联.
- 确定改善饮食质量是否会影响乳腺癌幸存者的心血管疾病相关死亡率.
主要方法:
- 对3415名被诊断患有侵袭性乳腺癌的妇女进行前性队列研究.
- 在诊断时使用5个指数评估饮食质量,分为四分之一.
- 计算了多变量调整的危险比率 (HRs) 和95%的置信区间 (CI).
主要成果:
- 较高的食方法停止高血压 (DASH) 饮食的坚持与心力衰竭,心律失常,心脏骤停,膜心脏病,静脉血栓塞栓性疾病和心血管疾病相关死亡风险显著降低有关.
- 健康植物性饮食指数和替代地中海饮食指数也显示了与特定心血管疾病结果的反向关联.
结论:
- 乳腺癌诊断时的更高的饮食质量与心血管事件和死亡率的风险降低有关.
- 营养策略可能在减轻乳腺癌患者心血管疾病风险方面发挥关键作用.
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